As a food blogger, it’s an absolute must to create some form of Mexican Street Corn in a recipe. If you don’t have a recipe for it in some shape, way or form on your blog, then you might as well give up blogging. It’s the only way you can get your food badge of honor. You’ll come across, if you haven’t already, Mexican Street Corn “this” and Mexican Street Corn “that,” all over the internets. I’m pretty sure every single variation exists out there because once we find something we like, it spreads like wild fire. That’s a good thing. It shows how strong and connected we are as a community. Plus now you as a reader, have all the variations of a single recipe you could ever possibly dream of. We’ve got you covered.
The other day I realized that I didn’t have any form of this classic recipe on my blog. Talk about blasphemous. So instead of packing my bags and calling it quits—I figured it’s better late than never—I decided to fix the situation right away. So here we are, Mexican Street Corn Flatbread is a thing and there’s no turning back now. Not that we want to because it has everything we love about Mexican grilled corn on top of pizza. Pizza and grilled corn and cheese. It’s like a food blogger’s dream come true.
It’s an easy recipe you can whip up in no time, made easier by the fact that you can make a few of the components ahead of time and just put everything together at the last minute right before serving. It’s stress free. These are the recipes that are important and much needed during the summer because we’re all too busy summer-ing and have no time to be kitchen-ing. It’s also a great way to use up all that corn that’s in season at the moment. I always end up buying a bunch and then have to idea what to do with it. Now it’s on top of a pizza and I feel like I’m just winning at life. Let’s all be winners.